Pistachio Butter Recipes
THE ONLY BASIC PISTACHIO BUTTER RECIPE YOU'LL EVER NEED
Homemade pistachio butter is one of the healthiest types of nut butters you can make. Pistachios are pricier than other nuts, but their powerful nutrition and delicate flavor make them worth the investment. Low in calories and fat, and rich in protein, pistachios boast some of the best bang-for-your-buck nutrition you can get from a nut. Memorize our basic pistachio butter recipe, then spice it up with any combination of ingredients-try ground cinnamon, vanilla bean paste, ground cardamom, grated orange zest, or even melted dark chocolate. Spread this luscious nut butter over toast, swirl it into homemade oatmeal, or mix it into cookie batter (swap peanut butter for pistachio butter in this thumbprint cookie recipe). For best results, use a high-powered blender such as a Vitamix or a Ninja. (You can also use a food processor, but the nuts will take longer to break down.) Looking for more homemade nut butter recipes? Try this easy peanut butter recipe or our basic almond butter recipe.
Provided by Elizabeth Laseter
Time 5m
Yield Makes about 2 cups (serving size: about 2 tbsp.)
Number Of Ingredients 3
Steps:
- Place pistachios, salt, and honey (if using) into a blender. Starting on lowest speed, blend mixture until crumbly, about 30 seconds to 1 minute. Increase speed and blend about 3 to 4 minutes until smooth and creamy, scraping down sides with a rubber spatula as needed.
- Use the rubber spatula to scoop pistachio butter into an airtight container. Keep refrigerated.
Nutrition Facts : Calories 160, Carbohydrate 8.0 g, Fat 13.0 g, Fiber 3.0 g, Protein 6.0 g, SaturatedFat 1.5 g, Sodium 120 mg, Sugar 2.0 g
PISTACHIO DROP COOKIES
Adapted from my Snowball Cookies, these soft and crumbly Pistachio Cookies are made from REAL pistachios and topped with brown butter icing. The cookie dough is made from 6 easy ingredients and requires just 1 mixing bowl. There's only 30 minutes of cookie dough chilling needed, making this a quick cookie recipe.
Provided by Sally
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Pulse pistachios in a food processor until small crumbs form. See photo above for a visual. You need 3/4 cup of very finely chopped pistachios. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the confectioners' sugar, vanilla extract, and almond extract, then beat on medium-high speed until combined. Add the flour, 3/4 cup pistachio crumbs, and food coloring (if using) and beat on medium-high speed until combined. The dough may not come together at first, but keep mixing. The cookie dough will be thick.
- Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days. (If chilling for 2+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the refrigerator that long.)
- prepare the brown butter icing (below) while cookie dough chills OR while cookies bake.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll the cookie dough into balls, about 1 Tablespoon of dough each, and place dough balls 2 inches apart on the baking sheets. If the cookie dough is too crumbly, keep rolling and working it with your hands. The warmth of your hands will help bring it together.
- Bake the cookies until lightly browned on the bottom edges and just barely browned on top, about 14-15 minutes.
- Allow the cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack. Make sure cookies are cool to the touch before dipping in icing.
- Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-6 minutes, the butter will begin browning and you'll notice lightly browned specks begin to form and a nutty aroma. Once browned, remove from heat immediately and allow to cool for 5 minutes. (The butter will eventually solidify, so don't let it sit too long.) After 5 minutes, whisk in the rest of the icing ingredients until smooth. Add more confectioners' sugar for a thicker texture, if desired. Likewise, add more milk to thin out if needed.
- Dip cookies in icing or drizzle on top. If coated lightly, the icing will set after 1-2 hours. Cover leftover iced cookies tightly and store at room temperature for 1 day or in the refrigerator for up to 1 week. Cookies without icing can sit covered at room temperature for up to 1 week.
PISTACHIO BUTTER
This spread is easy, elegant and yummy. I like to scoop portions into small yet sturdy foil pans, cover them with clear plastic wrap and add a cheery ribbon before handing out this present to friends.
Provided by Taste of Home
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 4
Steps:
- In a small bowl, beat the butter, honey and gelatin powder until smooth. Stir in pistachios. Transfer to small airtight containers. Cover and refrigerate for up to 1 month.
Nutrition Facts : Calories 87 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 84mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
PISTACHIO BROWN BUTTER COOKIES
These pistachio brown butter cookies are a simple showstopper! They literally melt in your mouth. You can find the shelled, salted pistachios at the store. -Stephanie Sutphin, Radford, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 6 dozen.
Number Of Ingredients 9
Steps:
- In a small heavy saucepan, melt butter over medium heat. Add bay leaves; heat until golden brown, 5-7 minutes, stirring constantly. Remove from heat. Transfer to a large bowl; discard bay leaves. Cool completely until butter is solid., Add 1 cup confectioners' sugar to butter; cream until light and fluffy, 5-7 minutes. Beat in egg yolks and 1 teaspoon vanilla. Gradually beat flour into creamed mixture; stir in 1/2 cup pistachios. Cover and refrigerate until firm enough to roll, about 1 hour., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut into 1-1/2-in. diamonds. Place 2 in. apart on parchment-lined baking sheets. Bake until edges just begin to brown, 12-15 minutes. Remove from pans to wire racks to cool completely., For glaze, mix water, remaining 2 cups confectioners' sugar and 1 teaspoon vanilla; stir until smooth. Dip cookies in glaze, allowing excess to drip off. Place on waxed paper; sprinkle with sea salt and remaining pistachios. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 61 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 53mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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- Preheat your oven to 170°F. While the oven is preheating, shell and sort the pistachios. Remove any excess skin and bad nuts. Then roast the pistachios for 10 minutes with convection bake. Halfway through, rotate the pan.
- Then, blend the pistachios in a food processor or blender. First start by pulsing your blender for awhile at a medium speed. This prevents your blender from overheating. Then, let your blender continue to mix at a medium speed until the butter runs smooth. The longer you blend, the creamier the consistency.*
- About halfway through blending, add in the honey and salt. Then, continue to blend to combine together smoothly. Let it continue to blend until the mixture has the consistency you want.
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- Using either a hand or standing mixer with a paddle attachment, cream together the room temperature butter and sugar. Add the egg yolk, heavy cream, and vanilla extract, beating well until combined. Add the flour, baking powder, salt, and 1/2 cup chopped pistachios. Mix thoroughly.
- Place the cookie dough on a large piece of plastic wrap, and lightly flour your (clean) hands to prevent the dough from sticking too much. Shape dough into a log, approximately 12 inches long. Wrap the log of dough in the plastic wrap until covered and chill overnight in the fridge.
- The next day, preheat the oven to 400°F. In a small bowl, stir together the remaining 2TBSP sugar with remaining 1/4 cup finely chopped pistachios; set aside.
- Lightly beat the saved egg white and brush evenly onto the exterior of the dough log, coating it completely. Place the dough log on a baking sheet and pour the sugar-pistachio mixture on top of the log. Then, roll the log in the sugar mixture, pressing it into the dough as needed, until completely coated.
PISTACHIO BUTTER RECIPE | COOKING ON THE WEEKENDS
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Estimated Reading Time 3 mins
- Roast the Pistachios. Roast the pistachios in the preheated 375°F oven just long enough to bring the oils to the surface -- about 7 minutes. They will be aromatic and might look a bit wet when they're ready. (Do this even if the pistachios you buy say they've been roasted.)
- Grind the pistachios. Add the roasted pistachios to a food processor fitted with the blade attachment. Blend for about 7 minutes. Add the sugar and salt and blend for another couple of seconds.
- Cool. Let it cool down before refrigerating. (It should last at least a month in a tightly sealed container in the refrigerator.)
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- Preheat the oven to 330 degrees F. Transfer 1 pound (500 g) shelled unsalted pistachios on a baking tray and spread evenly.
- Bake for 10-12 minutes. Remove the tray from the oven and let the pistachios cool completely. (If using already roasted pistachios, then skip this step).
- Transfer the completely cooled pistachios to the jar of a food processor or a high-powered blender. The process will be quicker in the blender than in the food processor.
- Blend on high speed for 10-12 minutes until the butter reaches the desired consistency. Keep scraping the sides of the jar using a rubber spatula while blending. The longer you blend them, the runnier in consistency your butter will be.
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- To begin, you need to roast the pistachios in the oven at 165ºC (fan assisted) for 10 minutes, turning them halfway.
- Next, you simply blend the pistachios in a high-speed processor or blender. Depending on how powerful your blender is, this is best done in intervals so the nuts ( or the machine) don't overheat. The longer you blend them, the runnier in consistency your butter will be. *
- Once you've reached your desired consistency (for me, the smoother the better!) then add the salt to the blender and give a quick blitz to combine thoroughly.
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From feelgoodfoodie.net
- Place pistachios in a food processor. Turn the food processor on and let it run on high for about 5 minutes, scraping down the sides with a spatula as necessary.
- Add the honey, grapeseed oil and honey, and process until the mixture is smooth again, about 2-3 more minutes.
- Fill a regular muffin tin with paper liners. Drop about 2 tablespoonfuls of the melted chocolate into the muffin cups. Drop 2-3 teaspoonfuls of the pistachio butter into the center of each cup; top with the remaining melted chocolate, about 2 teaspoons for each cup.
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- Overnight Oats. Healthy, filling, and energizing, oatmeal is a great way to start the day. What can make it even better? Pistachio butter! For this recipe, all you’ll need is some oatmeal, your nut butter, fruit, and a nondairy milk of your choice.
- Soothing Lattes. One of the most unique uses for pistachio butter is as a mix-in for a latte. This fun, green beverage is bound to give you a caffeine boost with plenty of nutrients to boot.
- Smoothies. Whether you’re getting ready for a workout or going outside on a hot day, few things are more delicious than a smoothie. And when it comes to the tastiest smoothies, pistachio butter is the perfect choice.
- Cookies. You’ve probably enjoyed peanut butter or walnut cookies before, but did you know you can also make cookies with pistachio butter? There are a variety of recipes to try out, each offering a unique take on the classic dessert.
- Chia Pudding. If you want to make pistachio butter even healthier, chia pudding is the way to go. Filled with omega-rich chia seeds and heart-healthy coconut, this dessert won’t just taste good; it’ll make you feel good.
- Sweet, Savory Ice Cream. Pistachio ice cream is a sweet and delightful dessert. It’s especially fun to make for green-themed holidays, like St. Patrick’s Day, but you can have it any time of year.
- Add Some Syrup. Let’s say you already have some ice cream in your freezer and you’re looking for something to add to it. Fortunately, pistachio butter doesn’t just make a good ice cream flavor; it’s also a fantastic topping.
- Cake. We couldn’t have a list of uses for pistachio butter without mentioning cake! You can mix pistachio butter with a variety of flavors, including chocolate, vanilla, and even rose petals.
- Parfaits. If you’re in the mood for a simple snack, look no further than pistachio butter parfaits. These parfaits use similar ingredients to overnight oats, but instead of oats and nondairy milk, try vegan Greek yogurt and a sweetener, such as agave.
- Pistachio Butter Cups. Similar to peanut butter cups, pistachio butter cups have all the deliciousness of nut butter and chocolate combined. The only ingredients you need are vegan dark chocolate chips, coconut oil, sea salt, and, of course, your pistachio butter.
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